The Power of Planning AheadJan 27, 2023
Often it’s the basics that can be game-changing creating more ease and flow in life. Case in point: about a year ago, my partner and I decided to take a few minutes each weekend to plan the meals for the coming week. It’s just a simple list of who will cook what each night written on a big Post It Note. The ingredients needed for each meal go on the weekend grocery list.
Our weekday meals have definitely improved, both in terms of taste and interest, and in terms of 21 Days, Every Day intentions. More veggies, less “grab and go” kind of dinners.
I’m sure many reading this discovered this habit long ago. But for those of you who don’t yet, here are the pluses:
- Life is busy, so by the end of the day, I’m not typically in creative mode With a meal plan, I don’t have to think about what to cook. I just cook what’s on the list. And all the ingredients are already there. Easy.
- I am much less tempted to throw up my hands and order takeout, or settle for cheese and apple for dinner.
- And of course, if inspiration hits and I want to cook something different, no problem. The planned meal just gets bumped ahead.
For sure, our ratio of deeply satisfying meals has gone up since creating this habit, and in the weeks when we don’t take the time, we noticed the difference, both in terms of vegetable ratios and head space.
Whether you cook for one or for six, weekly meal plans are an easy way of creating more ease in your life and eating more veggies.
Plan now, save time later,
Owner, 21 Days Manager
Recipe: Creamy Cauliflower Soup
- 2 TB extra virgin olive oil
- ½ medium onion, diced
- 2 cloves garlic, sliced
- 1 medium cauliflower, cut into 2” chunks
- 1 TB tahini (or 2 TB sesame seeds)
- ½ avocado
- Salt and pepper to taste
- 1 TB chopped parsley
- Heat oil in a medium saucepan over medium heat. Add onion and saute for 5 minutes.
- Add garlic and saute for another 1-2 minutes.
- Add 4 cups water (you can substitute a mild broth), cauliflower, and tahini (or sesame seeds). Bring to a boil, reduce to low, and simmer for about 10-15 minutes, until cauliflower is tender.
- Transfer to a blender (be careful with hot liquid!) and add avocado and blend until smooth. Alternatively, add avocado to the pot and use an immersion blender to blend the soup in the pot.
- Add salt and pepper to taste.
- Serve hot in bowls, drizzle with a bit more olive oil and garnish with parsley.